MACADAMIA CRUSTED MAHI SALAD
Tender Mahi Mahi with a crispy, crunchy macadamia nut crust served over a delightfully fresh salad dressed in a simple vinaigrette. This versatile salad recipe is a great way to use up whatever fresh veggies...
BAKED COD WITH AVOCADO SALSA VERDE
Jason Glover
4
10 minutes
1 hours
Simple and healthy baked cod topped with a robust salsa verde that's a breeze to make! This makes an impressive midweek meal!
Ingredients
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1 lb cod
Cooking oil
Kosher salt
Pepper
¼ cup cilantro
4 lime wedges
¼ cup pomegranate arils
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2 jalapeños
½ red onion
1 shallot
3 cloves garlic
Juice of 2 limes
6 tomatillos
1 avocado
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Directions
- To make the salsa verde, preheat oven to 375°F.
- Roughly chop the jalapeños, red onion, and tomatillos. Peel and lightly smash the garlic.
- Transfer the jalapeños, onion, tomatillos, and garlic to a roasting pan and drizzle with about a tablespoon of oil. Season with salt and pepper and toss. Transfer to the oven and roast for 30 minutes.
- Throw the roasted veggies in a blender or food processor and add the lime juice, cilantro, and about 1/2 cup water. Blend until smooth.
- Taste and adjust seasoning, if necessary. Add the avocado and blend again until smooth.
- To prepare the cod, increase the oven temperature to 425°F.
- Place the cod filet on a baking sheet, brush both sides with oil, and season with salt and pepper.
- Transfer to the oven and bake for 30 minutes.
- Plate the cod and spoon the salsa verde over the top. Garnish with cilantro, lime wedges, and pomegranate arils. Serve and enjoy!
